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Bask Burnt Cheesecake slice.
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5 from 83 votes

Easy Basque Burnt Cheesecake

This super easy Basque Burnt Cheesecake recipe comes together in 5 minutes using 5 simple ingredients yet has an unbelievable texture and taste. It's the best Cheesecake I have ever had!
Prep Time10 minutes
Cook Time50 minutes
Waiting time4 hours
Total Time5 hours
Course: Dessert
Cuisine: Mediterranean
Servings: 6
Calories: 702kcal
Author: Katalin Nagy

Ingredients

  • 600 g Cream cheese e.g., full-fat Philadelphia, and at room temperature.
  • 200 g Granulated sugar
  • 4 Eggs at room temperature.
  • 300 g Heavy Cream at room temperature, 36% fat
  • 30 g All purpose flour

Instructions

  • Prepare an 8-inch / 20 cm Spring form pan loosely lined with 2 square pieces of parchment paper.
  • Preheat the oven to 230C / 446F (no fan).
  • Put the room-temperature cream cheese into a bowl and slowly add the sugar while mixing on medium speed with an electric hand whisk (or in a stand mixer).
  • Slowly add the room-temperature eggs to the mixture one by one while continuing to mix at medium speed.
  • Reduce the mixer speed to low and slowly pour in the room-temperature cream.
  • Fold in the sifted flour using a rubber spatula and then pour the Basque cheesecake batter into the prepared 8-inch / 20 cm Spring form pan.
  • Reduce the oven temperature to 210C / 410F (no fan), and bake the cheesecake for 50 minutes, checking after 35-40 minutes.
  • Let the cheesecake cool in the pan before transferring to the fridge for at least 4 hours to set completely before removing the springform and serving.
  • Store leftover burnt cheesecake covered in the fridge and consume within 1-2 days.

Notes

Ingredient notes
  1. Weigh all ingredients using a digital scale for precision. 
  2. Take the ingredients out of the fridge before you make this recipe so that they are all at room temperature. 
  3. Fold the flour in gently to avoid knocking out any air before pouring the batter into the springform pan. 
Technique notes
  1. All ovens vary, so make sure you're baking at the right temperature by using a Digital oven thermometer
  2. The cheesecake should be puffed when it is done, the top should be caramelized, the side should be baked, and the center should still be slightly jiggly.
  3. Do not rush to remove the springform; the cheesecake needs to chill for a minimum of 4 hours in the fridge to set first. 

Nutrition

Calories: 702kcal | Carbohydrates: 43g | Protein: 11g | Fat: 56g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 382mg | Potassium: 235mg | Fiber: 1g | Sugar: 37g | Vitamin A: 2237IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg